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Chococaramel Mousse

This document provides a recipe for a Chococaramel Mousse cake that has three layers: chocolate mousse, zabaglione mousse, and a crunchy insert layer made from pralin delicrisp. It also includes recipes for genoise sponge, chocolate mousse, zabaglione mousse, crunchy insert, mirror caramel glaze, and cocoa macaron shells for decorating. The final cake is assembled by layering the mousses and insert in a silicone mold, glazing with caramel, and decorating with macaron shells.

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RnD Kueku
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155 views3 pages

Chococaramel Mousse

This document provides a recipe for a Chococaramel Mousse cake that has three layers: chocolate mousse, zabaglione mousse, and a crunchy insert layer made from pralin delicrisp. It also includes recipes for genoise sponge, chocolate mousse, zabaglione mousse, crunchy insert, mirror caramel glaze, and cocoa macaron shells for decorating. The final cake is assembled by layering the mousses and insert in a silicone mold, glazing with caramel, and decorating with macaron shells.

Uploaded by

RnD Kueku
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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CHOCOCARAMEL MOUSSE

Modern cake

DIFFICULTY LEVEL   

WHITE ROLLÈ

INGREDIENTS PREPARATION

IRCA GENOISE g 1000 In a planetary mixer with a whisk attachment, whip all the ingredients together at
EGGS - AT ROOM TEMPERATURE g 1200 high speed for 10-12 minutes.
HONEY g 100 Spread the whipped mixture in 8mm layers onto parchment paper sheets, then bake

for 8 minutes at 210-220°C (closed valve).

CHOCOLATE MOUSSE

INGREDIENTS PREPARATION

LILLY CIOCCOLATO FONDENTE g 200 Whip all the ingredients in a planetary mixer at medium speed, until you obtain a
WATER g 300 mousse with an airy structure.
LIQUID CREAM 35% FAT g 1000

CHOCOCARAMEL MOUSSE Page 1 of 3


ZABAGLIONE MOUSSE

INGREDIENTS PREPARATION

LIQUID CREAM 35% FAT g 1000 In a planetary mixer with a whisk attachment whip and stabilize the cream with
WATER g 200 water and LILLY, until soft peaks form.
LILLY NEUTRO g 200 Combine with flavouring paste until you get a soft mousse.
PASTA ZABAIONE g 60

CRUNCHY INSERT

INGREDIENTS PREPARATION

PRALIN DELICRISP CLASSIC - HEATED TO 30°C g 300 Spread a thin layer of PRALIN DELICRISP between two sheets of parchment paper.

Refrigerate for 1 hour.

When cold, cut it with a steel ring smaller than the cake mould you are going to use.

Freeze until you need to use it.

FROSTING AND DECORATION

INGREDIENTS

MIRROR CARAMEL - HEATED TO 50°C g 200

COCOA MACARON SHELLS

INGREDIENTS PREPARATION

AVOLETTA g 250 In a planetary mixer fitted with a whisk attachment, whip the egg whites and the
CONFECTIONER'S SUGAR g 100 Caster sugar, until you get a weel-airy mass.
CACAO IN POLVERE g 25 In a separate bowl, mix the remaining ingredients.

CHOCOCARAMEL MOUSSE Page 2 of 3


EGG WHITES g 120 Use a spatula to gently combine the due mixture in two-three times, without
SUGAR g 25 deflating the mass.

Transfer it in a pastry bag fitted with a plain round tip, then pipe the macarons in

circles of 2-3 centimeters of diameter onto trays lined with parchment paper.

Gently tap the trays onto a flat surface in order to perfect the macarons' shape.

Wait for 5 minutes or until dry to the touch, then bake at 145 °C for about 12

minutes.

FINAL COMPOSITION

Use the chocolate mousse to half-fill a silicone mould for cakes.

Place a disc of crunchy insert and then lay a disc of rollè onto it.

Put in a blast chiller for a short time, then cover with some zabaglione mousse.

Place another disc of crunchy insert and close with a disc of rollè.

Put in a blast chiller until fully hardened and frozen.

Unmold and glaze with MIRROR CARAMEL.

Decorate using the macaron shells.

CHOCOCARAMEL MOUSSE Page 3 of 3

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